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Question about Pernil - Carribbean Pork Shoulder
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Thread: Question about Pernil - Carribbean Pork Shoulder

  1. #1
    Senior Member daveb's Avatar
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    Question about Pernil - Carribbean Pork Shoulder

    I'm hoping some of the pork fans here can offer some advice. I've signed up to make Pernil, or Caribbean roasted pork shoulder next week for a dinner party. Lots and lots of garlic can't be wrong but I've used all my google fu and still have a couple questions.
    Cooking Temp: I've found some recipes that start high then go to 350 to roast, some roast at 350 throughout and some start at 350 then go high to finish. I would typically be inclined to go low throughout, 225 - 250ish for approx 12 hrs. I'm thinking put it in smoker (without wood) and let it go. May finish on grill to crisp. My smoker (cookshack) will hold a full size hotel pan with the shoulder in it.
    Pulling temp. Few recipes address product temp but those that do run the gamut from 160 (good slicing temp) to 190 (start of shredding temp). Both slicing and shredding are suggested serving methods.

    Sound feasible? Foil or no foil? Anyone familiar with dish? Any reason to treat this differently than other large pork shoulder or butt?
    TIA.
    Dave
    Dave
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    El Pescador's Avatar
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    I used to do Pernil in the oven @ 200 degrees overnight...always a success. Hotel pan w/ foil.
    "So you want to be a vegetarian? Hitler was a vegetarian and look at how he turned out."

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    I Am famillar with eating good pernil. I think low and slow is the way to go. I only like it crisp on the outside if it is tender and juicy on the inside. Moist, extra fat... Grill finish sounds nice.

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    Lots of grilled onions.

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    salt pepper garlic, oregano, orange & lime juice olive oil paste lathered all over
    oven roasted in a pan, foiled, @300x5hr, then finish at 450 foil off 20m.

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    Senior Member daveb's Avatar
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    Thanks guys. The shoulder has been marinating since last nite. Tonight it will go in the oven, foiled. I plan to put it in the smoker (without smoke) for better heat control and to keep the heat source outside. Will finish on grill to crisp the skin.

    Still uncertain about pull temp. Do you like your pernil sliced or shredded?

    Regards,

    Dave
    Dave
    Older and wider.

  7. #7
    Senior Member Mucho Bocho's Avatar
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    Dave, You're probably going to want to pull it. people can eat with their hands and don't have to mess with knives and such.

    I think I would take Butts out of the refrigerator 4 hours before cooking, roast high-heat 350uncovered and crack your oven so you don't steam the meat. This should give you some crust formation (maillard). When internal tem is 120, cover the Butts with Foil (T-crutch) until internal temp is 190. Pull them offf and put them in a cooler, cover with foil, then towel over foild to keep the heat in. When temp gets to 160 start pulling. They will also keep in the cooler warm for six or seven hours.
    One thing you can give and still keep...is your word.

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    Quote Originally Posted by Mucho Bocho View Post
    Dave, You're probably going to want to pull it. people can eat with their hands and don't have to mess with knives and such.

    I think I would take Butts out of the refrigerator 4 hours before cooking, roast high-heat 350uncovered and crack your oven so you don't steam the meat. This should give you some crust formation (maillard). When internal tem is 120, cover the Butts with Foil (T-crutch) until internal temp is 190. Pull them offf and put them in a cooler, cover with foil, then towel over foild to keep the heat in. When temp gets to 160 start pulling. They will also keep in the cooler warm for six or seven hours.

    Interesting that you start with high...I do the opposite.

    Bone-in butt seasoned with whole cumin seed and salt; 225-250F covered (I use a large dutch oven) for 3-5 (or longer depending on size; look for clean bone) hours; remove and reserve juice for rice cooking liquid; add julienne onions, olive oil, pressed garlic (optional; sometimes whole cloves), and lime/citrus juice (optional); 425F uncovered; stir onions and turn butt occasionally for even crisping.

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    Oh...slice it.

  10. #10
    Senior Member Mucho Bocho's Avatar
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    I've completely bastardized my BBQ these days, but its better than anything I ever tasted by a long shot.

    1.) I pump the butts with brine made of vinegar, sugar and salt (sometimes I use FAB phosphates (holds on to juices) and sodium erythrobate to facilitate the cure).
    2.) Vaccum tumble it for a hour, hold under pressure for a day in refrigerator, remove from pressure, wipe dry.
    3.) Rub with garlic and spices, vac seal, sous vide for 48hrs at 140.
    4.) Remove, chill completely, unwrap, reseason, finish on 250 degree grill until internal temp comes to 190
    5.) Place in cooler to cool till 160 degrees.

    I know this isn't practical doing multiple butts, works beautilfy with one or two though.
    One thing you can give and still keep...is your word.

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